Step one: make crepes (you can make regular crepes or gluten free)
Best Crepes Ever!
1 1/2 cup milk
1 cup “Cup4Cup” Gluten-free flour or all purpose flour
pinch of salt
2 T. sugar
1 T. vanilla
Place all of the above in a blender and process until smooth.
Spray a crepe pan with coconut oil (available at Trader Joe’s) or cooking spray and heat over med-hi. Pour in a scant 1/2c. batter and swirl around the pan to make an even layer. Cook until browned and then flip to cook other side.
Grease a 6 cup xlarge muffin tin and lay one crepe in each muffin spot folding the edges like a ruffle.
Step 2: Prepare eggs (I used primarily egg whites but you can use whole eggs if you prefer.)
9 egg whites
1 egg yolk
4 slices cooked bacon, chopped (reserve some for garnish)
mozzarella cheese, enough to scatter in each cup
chopped parsley, garnish
Beat egg whites & yolk. Season with salt and pepper. Sprinkle bacon and cheese in the bottom of each cup. Divide the eggs evenly among the 6 cups. Loosely tent a piece of foil over the cups and bake at 375 for about 30 minutes or until eggs are cooked and puffy. Top with reserved bacon, a little more cheese and parsley. Sprinkle with extra salt and pepper!